A blog on all things delicious. Early posts are records of my favorite meals from three months in New York City. Current entries now coming to you from Seattle, Washington, and will focus more on cooking experiments and ideas.

Tuesday, May 26, 2009

Beans: It's What's For Dinner Tonight

Hey All,

While I eat my dinner of a tasty Cannellini bean salad, I thought I would share the recipe. It's a simple and light dish that really just punches the flavor of the beans up a bit. I was inspired by a recipe in the New Moosewood Cookbook by Mollie Katzen called "Just White Beans". She uses a different variety of bean and adds pickled onions and a few other herbs that I didn't have, as well as dry beans; whereas, I used a can for sake of time and ease. It would be good with more herbs or maybe more veggies added, but is nice as is. I would serve it with some toasted slices of baguette rubbed with a garlic clove and drizzled with EVOO. I'd say it is a versatile model and definitely one to be played with to fit different ingredients on hand. Here's my version:

Cannellini Bean Salad

1 can Cannellini Beans: drained and rinsed thoroughly

Handful of chopped fresh basil

1-2 Cloves of minced garlic

1-2 t Red Wine Vinegar

1 t EVOO (more if you want-would be good)

Salt and Fresh Ground Pepper to taste (Use a lot of pepper for really good flavor and plenty of kosher or sea salt)